Recipe Description
Lemonade Pie
Recipe Submitted By: Diane Pittman Vasseur
Great summertime dessert! And this cool, freshing icebox pie couldn’t be easier to make. The hardest part is waiting for it to set!
1 (8 oz) block cream cheese, softened slightly
1 (14 oz) can sweetened condensed milk, chilled
3/4 cup frozen lemonade concentrate, thawed then measured
2-3 drops yellow food coloring (optional)
1 (8 oz) tub Cool Whip
1 or 2 (9-inch) prepared shortbread or graham cracker crust/s (**see note below)
Put the crust/s in the freezer while making the filling.
In a mixing bowl and using a hand mixer, beat the cream cheese and condensed milk until smooth and creamy. Beat in the lemonade concentrate and food coloring if using. (I used 2 drops).
Using a spatula, gently fold in the Cool Whip until no yellow streaks remain.
Spoon mixture into the chilled crust/s. Cover and refrigerate several hours or overnight for pie to set. Garnish with thin lemon slices if desired.
** Note — This recipe made a really full pie, so next time I will use 2 crusts or a ’2-extra servings’ size graham cracker crust then top them with additional Cool Whip or prepared whipped cream. I used a shortbread crust here which paired really well with the tart lemon filling.
